Rosemary Chicken Oreganata Recipes

Steps:

• Combine lemon juice, oil, garlic and oregano in a sealable plastic bag. Add chicken, close and shake. Marinate in refrigerator 3 hours or overnight, turning occasionally.
• Preheat oven to 350°.
• Remove chicken from bag; discard marinade. Place chicken in a single layer in a roasting pan coated with cooking spray.
• Season with salt and pepper.
• Bake at 350° for 45 minutes or until chicken is done. Juices will run clear.

Steps:

• Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes.

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Steps:

• Combine lemon juice, olive oil, & garlic in a zip-lock plastic bag.
• Add chicken, seal, & marinate in refrigerator 3-8 hr, turning occasionally.
• Preheat oven to 350°. Remove chicken from bag; discard marinade.
• Coat broiler pan with cooking spray & place chicken in a single layer on pan. Sprinkle with salt and pepper. Press in oregano & rosemary
• Bake 45 minutes or until chicken is done.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

Steps:

• Heat oven to 400 degrees. In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper.
• Add chicken and turn to coat. Let stand for 10 minutes.
• Pour chicken and marinade into a large baking pan.
• Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear.
• For this recipe, boneless chicken breasts can also be substituted. Cut the baking time to 30-35 minutes.

Steps:

• Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
• Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
• Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
• Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
• Cut remaining lemon into wedges and serve with chicken.

Steps:

• In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
• Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
• Preheat oven to 375 degrees F.
• Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
• Add to skillet skin side down and brown about 5 minutes.
• Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
• Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
• Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
• Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
• Serve with chicken.

Steps:

• Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.

Steps:

• Preheat oven to 350.
• In a paper/ziploc bag combine cheese,parsley,paprika,oregano,bè and pepper.
• Toss to mix.
• Pour melted butter into a shallow bowl.
• Dip chicken pieces in butter,then place in the bag and shake to coat.
• Place chicken on foil lined baking sheet and bake 45 minutes.

Steps:

• For the chicken:.
• Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic.
• While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each.
• Preheat oven to 425°F.
• Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened.
• Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.
• Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.
• Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.
• Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.
• Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.
• For the sauce:.
• While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.
• plating.
• Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.